Cooking up a Slimming World life to lose 6 stone

June 21, 2017

Aubergine and Chickpea Stew

Phew, it’s 30 degrees and glorious weather! Seems a bit out of season for a stew, but trust me on this one, it’s a lovely fresh veggie dish which is surprisingly light. Serve with rice or cous cous, and it’s syn free!

Ingredients (serves 4)

1 aubergine, diced

400g tin chickpeas, drained and rinsed

400g tin chopped tomatoes

2 brown onions, diced

1 pepper, diced

2 cloves garlic, crushed

400ml Veg stock

1 tbsp paprika

1 tsp ground cumin

1 tsp cumin seeds

1 tsp za’tar

Few sprigs of fresh thyme

Pinch salt and pepper

Method:

1. This is super easy if you have a slow cooker, just throw everything in, stir and cook for 5+ hours depending on your slow cooker.

2. If you want your meal quicker, or don’t have a slow cooker:

Gently brown the onion in a large sautée pan, then add the garlic, aubergine and pepper and cook for 5 mins on a medium heat. Add the chickpeas, tomatoes, spices, thyme and stock, and simmer for 20mins lid on, remove the lid and simmer for a further 10 stirring frequently.

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Published by gingerintheslimmingkitchen

Twenty something based by the sea in West Sussex. Determined to lose weight and never find it again!
By day I work with adults with learning difficulties, and by night I am a sewer, blogger, baker and cook with a wonderful husband and mischievous monkey/cat.
My husband and I are running the Bognor 10K race to raise money for the Children on the Edge charity- sponsor us if you are able to! View all posts by gingerintheslimmingkitchen